A cross between a hot toddy and spiked hot cocoa, this cocktail will make you feel warm in all sorts of ways.
Our Salted Cocoa Nib mixer is designed to sweeten coffee but it shines with dark spirits. Made with a Haitian cocoa nib that is sourced by our friends at Zak’s Chocolate, this mixer is light and chocolatey without being dense like a mocha syrup. Although inspired by spiked hot cocoa, this cocktail drinks more like a Hot Toddy and we honestly can’t get enough of it.
Instead of using plain water for this hot cocoa, we started with an Orange Spice tea to ensure this cocktail packs a punch of flavor. To bring out the flavors from the tea, we added a few drops of AZ Bitters Lab Figgy Pudding Bitters. The combination of spices creates a bold base to work with.
Adding Adventurous Still’s Fossil Creek Whiskey makes this drink smokey and certainly warms you up. The notes of rich caramel from this whiskey pairs perfectly with Salted Cocoa Nib. Made in Tempe, you can pick up this spirit directly from their distillery or check out your local Total Wine.
And a spoonful of whipped cream on top? Yes, please! We made our own using Danzeisen’s Heavy Whipping with a splash of Cascara Vanilla but you can certainly purchase some ready-made to skip this step!
We are definitely getting cozy with the Hot Salted Cocoa this season.
- 2oz Adventurous Stills Fossil Creek Whiskey
- 1.5oz Iconic Salted Cocoa Nib
- 2oz Orange Spiced Tea
- 2 dashes of AZ Bitters Lab Figgy Pudding
- 1 tablespoon Whipped Cream
- Cinnamon stick
-Steep Orange Spiced Tea according to instructions
-Add whiskey and Salted Cocoa Nib, stir to combine
-Grate cinnamon atop of the whipped cream